A classic Oven Roasted Turkey is what everyone waits for on Thanksgiving or Christmas. Herb Butter infuses flavor, ensuring a moist and crispy bird. The crowning glory of your festive feast is sure to impress.

Why You'll Love This Recipe

Flavor - the herb butter made with fresh herbs penetrates the meat, bursting with flavor
Crispy Skin - spreading butter underneath and over the turkey skin ensures a crispy, golden skin and makes the turkey extra tasty
Feeds a Crowd - perfect for parties and gatherings, with enough for leftovers

Ingredients

Whole Turkey
Butter
Garlic
Herbs - Thyme, Sage and Rosemary
Lemon Zest (optional)
Salt and Pepper

Equipment You'll Need

Roasting Pan with a Rack
Basting Brush
Meat Thermometer
Paper Towel
Turkey Baster
Aluminum Foil
Kitchen Twine (optional)

How to Cook Oven Roasted Turkey

Thaw Turkey - fully thaw in fridge, allow for 24 hours of defrosting for every 4-5 pounds (2kg) of Turkey.
Prepare Herb Butter - mix together softened Butter, chopped Herbs, minced Garlic, Lemon Zest and Black Pepper.
Preheat - warm oven to 350°F (180°C) in fan forced oven.
Prepare Turkey - wash Turkey and remove giblets. Pat dry with a paper towel. Bring to room temperature for about 30 minutes. Using your hands, carefully separate the skin of the turkey from the Turkey Breast.
Butter Rub - evenly spread half the Herb Butter on the Turkey Breast under the skin. Rub the remaining butter over the rest of the turkey. Save 1 tablespoon of Herb Butter for basting.
Prepare Pan - place Turkey (breast side up) on the rack in the Roasting Pan. Optional: tie the Turkey Legs together using twine. Loosely make a foil tent over the Turkey (if roaster has no lid).
Roast - cook time guidelines are 15 minutes per pound (30 minutes per kilogram). After 1 hour, remove foil to spread remaining Herb Butter over the turkey. Baste with juices every 30 minutes until done. Remove the foil when the turkey is ⅔ of the way cooked to crisp up.
Check Temperature - insert meat thermometer into the thickest part of the breast, without touching the bone. The turkey is cooked when internal temperature of Turkey Breast is 165°F (75°C) and Turkey Legs is 175°F (80°C).
Rest - remove turkey from oven, cover with foil and allow to rest for 20-30 minutes to allow juices to moisten meat.
Serve - transfer to cutting board, carve and serve with gravy and sides.

Oven Roasted Turkey Flavor Ideas

Citrus Turkey - add Orange and Lemon slices for a citrus burst
Spicy Turkey - add chopped Chili Peppers or Chili Flakes to the Herb Butter, add some slices of Chili Peppers in the Turkey cavity
Cajun Spiced Turkey - make a Cajun Butter Rub - mix in Paprika, Garlic Powder, Onion Powder, Oregano and Cayenne Pepper
Asian Turkey - marinate Turkey in Soy Sauce, Ginger, Garlic. During the last 30 minutes of roasting, glaze for a sticky, golden finish. To make glaze, simmer ½ cup Soy Sauce, ¼ cup Honey, tablespoon Sesame Oil, 2 teaspoons Grated Ginger and 2 cloves of minced Garlic. Make extra glaze for dipping and serve alongside Asian Roasted Potatoes.

Recipe Tips and FAQs

Meat Thermometer - always use a meat thermometer to check the internal temperature. This ensures it's cooked perfectly and isn't dried out
Fresh Herbs - this provides maximum flavor to your Turkey and looks nicer when serving. You can substitute with dried herbs if needed.
Tuck in the Wings - this ensures the tips of the Turkey Wings don't burn while roasting
Turkey Neck - throw the Turkey Neck into the freezer and use it when making Turkey Broth

How Do I Make Crispy Turkey Skin?

After defrosting your Turkey, place back into the fridge uncovered to dry out the skin. Keep in fridge 12-72 hours before roasting. This ensures a super crispy Turkey.

Do I Need to Brine Turkey?

This is an effective method to lock in moisture and add flavor. Plan ahead, as this takes 24 hours after defrosting to allow Turkey Brine to penetrate.

Can I Stuff the Turkey While Roasting?

Yes, but while some recipes stuff the cavity of the bird, the safest method to enjoy Turkey Stuffing is to make a Stovetop Stuffing. This removes any concern about undercooked juices in the stuffing. It's peace of mind during a very busy day, and it tastes better on the stove top in my opinion.

Making Easy Turkey Gravy

Strain - separate the Turkey Juices and solids, and skim any extra fat away.
Add Stock - pour into a saucepan, add Chicken Stock or Turkey Stock to the amount of gravy your require.
Heat and Thicken - warm on medium-high heat. Make a slurry of 1 teaspoon of cornstarch and 1 teaspoon of water. Whisk in the slurry and cook for a few minutes until it thickens.
Adjust - season with salt and pepper. Add extra Cornstarch Slurry to thicken or Chicken Broth (or a splash of boiling water) to thin if necessary.

Storage and Reheating

Fridge - place leftover Turkey in airtight container within 2 hours of cooking. Place in refrigerator and enjoy within 3 days.
Freezer - within 2 hours of cooking, wrap leftover Turkey in foil to avoid freezer burn. Place in a Ziploc bag and squeeze out excess air. Freeze and enjoy within 3 months.
Reheating - thaw in fridge overnight before warming. Preheat oven to 300°F (150°C). To reheat, add a splash of broth or gravy. Place in an oven-safe dish, cover with foil and heat in the oven for 20-30 minutes. Can also reheat in skillet with gravy on medium heat until warmed though.

Holiday Recipes to Serve with Turkey

Whole Berry Cranberry Sauce
Juniper Berry Gravy
Crispy Leaf Duck Fat Potatoes
Garlic Butter Green Beans
Garlic Mashed Potatoes
Savory Sweet Potato Mash
Balsamic Brussel Sprouts
Olivier Russian Potato Salad
Leftover Turkey Turnovers with Cranberry and Cheese

Oven Roasted Turkey that's basted with Herb Butter ensuring flavor, moisture and crispy skin. With tasty flavor variations, how to make your own gravy from drippings and helpful tips, this Roasted Turkey recipe has you covered! Bon Appetit! Приятного аппетита!